Crostinis With Tuscan Kale Salad

Avocado & Smoked Salmon Crostini

  • 1 Ripe Avocado
  • 1 Lime
  • 2-3 Tablespoons Extra Virgin Olive Oil
  • 1 Small Baguette
  • 1 Package Smoked Salmon
  • 4-5 Small Campari Tomatoes
  • Salt and Pepper To Taste
  1. Preheat oven to 425 degrees.  Slice the baguette in 1/4" thick slices.  Lay them out on a cookie sheet. 
  2. Put 2 of the 4 Tablespoons of Olive Oil in a small bowl then brush the baguette slices with the olive oil. 
  3. Place them in the oven and take them out when they are lightly golden brown.  About 5-10 minutes.
  4. While the bread is toasting, cut the avocado in half, remove the seed and remove the avocado from the shell into a bowl. 
  5. Cut the lime in half and squeeze the lime juice in, add about 1 tablespoon of olive oil, salt, and pepper, and mash together.
  6. When the baguette slices are slightly golden remove them from the oven and let them cool down a bit. 
  7. Spread the avocado mixture onto the baguette slices.  Using your hands take the salmon and break it apart placing it on top of the avocado mixture. 
  8. Finish with thinly sliced Campari tomatoes (1-2) on each piece and a drizzle of olive oil with a little salt & pepper.

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Fig, Goat Cheese & Prosciutto Crostini

  • 1 Small Baguette
  • 8 Oz Goat Cheese
  • 4 OZ Prosciutto
  • 4-5 Fresh Figs, Sliced 1/4" Thick
  • Extra Virgin Olive Oil
  • Honey
  1. Preheat oven to 425 degrees.  Slice the baguette in 1/4" thick slices.  Lay them out on a cookie sheet. 
  2. Put 2 of the 4 Tablespoons of Olive Oil in a small bowl then brush the baguette slices with the olive oil. 
  3. Place them in the oven and take them out when they are lightly golden brown.  About 5-10 minutes.
  4. Spread the goat cheese on the toasted baguette slices. 
  5. Shred the prosciutto and lay it on top of the goat cheese then top with one or two slices of the fig.  Drizzle with honey to finish.

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Mushroom & Gruyere Crostini's

  • 16 Ounces Shitake & Cremini Mushrooms (coarsely chopped)
  • 1 Large Shallot Chopped
  • 2 Cloves Garlic
  • 1 Small Baguette
  • 4-5 Tablespoons Extra Virgin Olive Oil
  • 6-8 Ounces Of Thinly Sliced Gruyere Cheese
  • Salt To Taste
  • Red Pepper Flakes to Taste
  • Sage Leaves
  • Truffle Oil To Finish
  1. Preheat oven to 425 degrees.  Slice the baguette in 1/4" thick slices.  Lay them out on a cookie sheet. 
  2. Put 2 of the 4 Tablespoons of Olive Oil in a small bowl then brush the baguette slices with the olive oil. 
  3. Place them in the oven and take them out when they are lightly golden brown.  About 5-10 minutes. 
  4. While the bread is toasting, heat the remaining olive oil in the pan, chop one of the cloves of garlic then sauté the shallot and garlic for about 5 minutes on medium heat. 
  5. When the shallot and garlic are cooked down and translucent add the chopped mushrooms and more olive oil if needed. 
  6. Cook the mushrooms for about 5-10 minutes on high heat stirring constantly.  Stir in truffle salt or regular salt and red pepper flakes to taste.  You want the moisture from the mushrooms to evaporate and the mushrooms to be slightly brown.
  7. Take the baguette slices out of the oven. 
  8. Cut the remaining garlic clove in half and rub the cut side of the garlic on the hot baguette slices. 
  9. Heat 2 Tablespoons of olive oil in another pan.  When the oil is hot toss in the sage leaves.  They will cook quickly.  As soon as they start to turn lightly golden remove them from the oil with tongs and place them on a paper towel to blot the oil. 
  10. Top the bread with 1-2 slices of gruyere cheese and put it back in the oven to melt the cheese.  When the cheese is melted remove it from the oven.
  11. Spoon the mushroom mixture on top of the gruyere cheese then garnish the mushrooms with 1-2 sage leaves.
  12. Finish with a light drizzle of good Truffle Oil.   

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Tuscan Kale Salad With Shaved Parmesan

  • 1 Bag Tuscan Kale
  • 4-5 Tablespoons Good Extra Virgin Olive Oil
  • Juice from 1/2 a Lemon
  • 1/4 Cup Approximately of Shaved Parmesan
  • Salt and Pepper to Taste
  • 1/4-1/2 Cup Toasted Sliced Almonds to Finish(optional)
  1. Put the kale in a salad bowl, drizzle the olive oil over the kale.  With your hands massage the olive oil into the leaves of the kale.  This helps to soften the kale a bit. 
  2. When the leaves appear to be evenly coated with olive oil add in the lemon juice, salt and pepper and shaved parmesan (reserve a little of the shaved parmesan to finish at the end). 
  3. You can plate this then top it with the reserved shaved parmesan and sliced toasted almonds.  Yum!

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